Executive Chef, Tenaya Lodge at Yosemite

Bend, OR, USA|Onsite

Job Overview

Compensation

Salary

Range $127,000.00 - $159,900.00

Work Schedule

Day Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k) with Company Match

Annual performance bonus

paid vacation days

Paid parental bonding leave

Job Description

Delaware North Parks and Resorts is a renowned leader in the hospitality and entertainment industry with a rich heritage spanning more than a century. As a global hospitality company, Delaware North operates a diverse portfolio that includes iconic sports arenas, national parks, casinos, hotels, and resorts worldwide. The company's commitment to delivering exceptional guest experiences is deeply embedded in its values, making it a trusted name for quality and innovation across various sectors of the hospitality industry.

One of Delaware North's flagship properties is Tenaya Lodge at Yosemite, a stunning 4-diamond resort located just outside the south entrance to Yosemite National Park in Fish Camp, California. Surrounded by breathtaking trees and granite peaks, Tenaya Lodge offers guests a unique blend of outdoor adventure and luxurious accommodations. The resort also includes Waybound, a collection of modern cabins and cottages designed to provide a private retreat experience while granting access to all resort amenities. Team members at Tenaya Lodge enjoy becoming part of a hospitality experience that is intricately shaped by the beauty and grandeur of one of California’s most iconic natural destinations.

The role of Executive Chef at Tenaya Lodge is a prestigious leadership position that demands culinary excellence, innovation, and strong operational management skills. The Executive Chef will oversee all culinary operations, working closely with a dedicated team of culinary professionals to ensure the highest standards of food quality, wine selection, and guest service. This role is ideal for an innovative culinary leader who takes pride in their craft and understands the impact exceptional food and service have on memorable guest experiences.

In addition to their culinary expertise, the Executive Chef must possess strong leadership abilities, capable of inspiring and developing their team. They will play a critical role in recipe development, maintaining standardized preparation procedures, coordinating training, and ensuring smooth kitchen operations even in their absence. Furthermore, the Executive Chef will be responsible for budget management, purchasing specifications, food cost control, labor tracking, inventory management, and compliance with health and safety regulations. This position requires someone who is detail-oriented, financially savvy, and committed to continuous learning and improvement.

Delaware North offers a competitive salary for this position, with a minimum to anticipated maximum base salary ranging from $127,000 to $159,900 per year. Alongside the base salary, employees are eligible for an annual bonus plan based on company and individual performance or an uncapped sales incentive plan related to their role. Relocation assistance and temporary housing support are also provided to help ease the transition for successful candidates.

Working at Tenaya Lodge presents a unique opportunity for culinary professionals to be part of a dynamic and supportive environment that values personal and professional growth. Delaware North’s comprehensive benefits package includes medical, dental, and vision insurance, a 401(k) plan with up to 4% company match, paid vacation and holidays, paid parental bonding leave, tuition and certification reimbursement, and generous friends-and-family discounts at many affiliated properties.

Overall, the Executive Chef will be a key contributor to maintaining and elevating the culinary standards at Tenaya Lodge, enhancing the guest experience through innovative cuisine and excellent kitchen leadership. This is an exciting career opportunity for driven culinary professionals looking to advance in a vibrant, high-volume hospitality environment while enjoying the natural beauty and outdoor lifestyle that Yosemite National Park offers.

Job Requirements

Minimum 3 years of experience as an Executive Chef in a high-volume industry-leading concept
10 years of culinary experience in established restaurants and catering companies
ServSafe and Food Safety Handler certifications required
strong financial and computer skills
ability to work a flexible schedule
excellent leadership and communication skills
knowledge of health department regulations and kitchen hygiene standards
proficiency in Microsoft Office Suite and POS systems
proven ability to manage food cost and labor effectively

Job Qualifications

Minimum 3 years of experience as an Executive Chef in a high-volume industry-leading concept
10 years of culinary experience in established restaurants and catering companies
certificate or degree in Culinary Arts preferred
ServSafe and Food Safety Handler certifications required
strong financial and computer skills
experience working with and understanding P&Ls and budgeting
passion for culinary excellence with skill to create exciting and accessible new dishes appropriate for the venue’s concept
ability to work a flexible schedule to accommodate business levels
proven ability to direct staff clearly and concisely while positively influencing employee behavior and performance
openness and willingness to learn new techniques and improve abilities
ability to think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and standards
ability to navigate and utilize Microsoft Office Suite programs, appropriate point of sale systems, and required cooking equipment
skilled in direct interaction with guests

Job Duties

Lead and cook by example and provide guidance to all team members
ensure kitchen operations are established and can run smoothly and efficiently in your absence
develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards
coordinate training activities for kitchen and back-of-house associates to meet service level standards
hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests
determination of purchasing specifications and budgetary allotments for all menu items
prepare operational reports and analyses setting forth progress, adverse trends, and make appropriate recommendations for success
maintain complete knowledge of and compliance with all company policies, service procedures, and standards, including health department regulations
always maintain excellent kitchen hygiene conditions
have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies
make periodic and regular inspections at events to observe the quality of food preparation and service, food appearance, cleanliness, and sanitation of production and service areas, equipment, and employee appearance